Secondo - Main Dishes

This dish from the Abruzzo region of Italy is traditionally served at Easter, but is also delicious during the cooler nights of Autumn and Winter. The unlikely addition of egg and pecorino to lamb creates a creamy, rich sauce perfect for full-bodied reds!

This is a traditional Veneto dish. The perfect autumn dish, it is usually served, in our family, at lunch on Good Friday. It is one of my favourite dishes. Bigoli is actually the name of a large type of spaghetti.

This will be your new favourite Summer seafood dish. The caramelised edges of the squid create a delicious combination with thickened olive oil and juicy potatoes. You won't have to worry about leftovers!

This variation on classic Italian crumbed steak comes from Bologna - the food capital of Italy! Prosciutto and Parmesan cheese add a richness that makes it perfect for generous reds like the JOSEPH Nebbiolo.

A quick and easy seasonal recipe from our friends at Sydney Seafood School. Perfect for anyone currently enjoying the bounty of a lime tree in the garden. This dish partners beautifully with the refreshing citrus flavours of our La Biondina Colombard.

Joe says 'You know you have a real crowd pleaser when there are NEVER any leftovers no matter how much you cook - this is one of them'. Absolutely delicious with a bottle of Primo Estate Merlesco Merlot.

Dina used to say that one taste of this classic dish transported her to a restaurant in Venice with the waters of the Grand Canal lapping at her feet. Try her quick and easy recipe for a taste of Venice in your own home.

In our week’s stay in Le Marche during October 2016 we were inspired to cook these delicious Veal Involtini.
A not too heavy, medium bodied red is ideal with this quite delicate veal dish. Nebbiolo would be my first choice followed by anything with Sangiovese in it…maybe our Primo Estate Il Briccone Shiraz Sangiovese or Primo & Co The Tuscan Shiraz Sangiovese.

When long time Amici Primo Andrew and Justin Lind told us they'd found the perfect match for our JOSEPH Nebbiolo we knew they were serious as they not only sent us the recipe but also included a block of the heavenly Willie's Cacao for us to use! General Manager Richard cooked up a batch for the team one lunchtime and the empty plates and Nebbiolo bottle showed that Andrew and Justine were on to a winner. This recipe is kindly provided by Willie's Cacao, but we warn you to be very careful clicking on the link, their products are addictively delicious!

Spend some time in the Veneto during the autumn months and two ingredients come to the fore - speck the fragrant smoked prosciutto and radicchio in all its purple splendour.
This recipe is one way to combine them both for a stellar result and a very good excuse to open a bottle of Virginia Vineyard Chardonnay, Riesling, Sauvignon Blanc. Enjoy!

Rob Paglia (from La Dolce Vita Events) has cooked this mouth watering dish for our annual Olive Harvest Celebration for the past two years. Following numerous requests from guests at the lunch Rob has generously shared this Tuscan classic with us. Enjoy!

This simple and fail-safe duck dish has all the key ingredients if Italian cooking; garlic, herbs and cured meat, with the duck ramping it up to something spectacular. The bird is cooked to be so mouth-wateringly tender that once you taste it you will never want to eat duck any other way. Enjoy it with JOSEPH Moda Cabernet Sauvignon Merlot; a stunning match.